The turle are ravioli filled with cheese, potatoes, and mint, typical of the white cuisine of Mendatica, a village in the Ligurian hinterland in the province of Imperia.
➡️The name, “turla,” refers to a large wooden almond that used to hold the doors of cabinets and small cupboards. The half-moon shape indeed resembles that of almonds.
➡️The turle are a typical first course of the White Cuisine, a gastronomic tradition that emerged in the 1960s to promote the territory: out of necessity and seasonality, the foods characterizing it are all very light-colored.
➡️➡️The typical ingredients are: garlic, leeks, onions, cabbages, turnips, potatoes, grass peas, eggs, and of course, flour, milk, and dairy products. The only color: wild herbs.
➡️It has its capitals in Liguria in Mendatica and Montegrosso Pian Latte and develops between Liguria and Piedmont linking the Ligurian municipalities of Cosio d’Arroscia, Pornassio, Triora, and finds its natural completion in La Brigue in the Department of the Maritime Alps of France and in Briga Alta, located in the Province of Cuneo.
➡️Turle are prepared by kneading flour, eggs, and water and the filling is made with a mixture of potatoes, soft toma cheese, parmesan, yolks, and chopped mint.
➡️Once cooked, they are seasoned with just melted butter, mint, and parmesan cheese,
In the video, I chose pecorino to balance the natural mint syrup used.
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 16 oz potatoes
- 7 oz toma
- 3 tbsps parmesan (or pecorino)
- 2 egg yolks
- to taste mint
- 10.5 oz flour
- 1 egg
- 2/3 cup water
- 2 oz butter
- to taste salt and pepper
- to taste parmesan (or pecorino)
- to taste mint
Tools
- 1 Rolling Pin
Steps
For the filling: boil the potatoes and while still hot mash them adding the chopped toma cheese. Add the parmesan and mint. Season with salt and pepper.
For the dough: make a volcano with the flour and in the center make a hole where you crack the egg. Start kneading with a fork gradually adding the water.
Let it rest covered for 30 minutes. Roll out to create a thin pastry sheet.
Create circles of 2.5-3 inches and fill halfway with a spoonful of filling.
Fold into a half-moon shape and seal with a fork.Cook in salted boiling water for 6 minutes.
Melt the butter in a pan and gently pass the turle through it.
Serve with plenty of parmesan, mint leaves, and pepper.
To learn more about Liguria cuisine…
